So a deviled egg and Scotch egg walk into a bar...

It starts off as a joke but gets deliciously serious once we realize that their combined goodness translates into some next level Scotch egg action. Chef Michael Ponzio, executive chef at Union League Club Chicago, has managed to give this dynamic duo a collective glow up with his own recipe that creates a silky egg mixture using mascarpone, mayo, Tabasco, and salt. The creamy affair is then enrobed in Italian sausage for one smooth makeover.

I can only imagine that first bite being equal parts ecstasy and satisfaction with a side of 'Lemme get five more, please.'